The Pakistan Journal of Food Sciences is an international, open access, English journal
published quarterly by the Pakistan Society of Food Scientists and Technologists
(PSFST) and distributed by the PSFST worldwide.
The Pakistan Journal of Food Sciences (PJFS) serves as forum for vital research and developments in Food Science and Technology, Nutrition and allied disciplines. The Pakistan Journal of Food Sciences publishes peer-reviewed original research, short communication, and review articles of all basic and applied aspects of Food Science, Food Technology, Nutrition, Biochemistry, Food Safety, Food Microbiology and allied disciplines for Food Scientists, Food Technologists, Nutritionists, Academicians, Researchers, and other interested professionals.
As the premier international publication of articles concerning fundamental research covering all aspects of food science, PJFS is composed of eight sections, with each section embodying various aspects of food research: Concise Reviews and Hypotheses in Food Science; Food Chemistry; Food Processing & Preservation, Product Development, Food Engineering and Physical Properties; Functional and Nutraceutical Foods; Food Microbiology; Sensory and Food Quality; Nanoscale Food Science; Health, Nutrition, Food Toxicology and Food Safety.
The manuscripts submitted for publication must be previously unpublished research works written in English, which are not being considered for publication elsewhere. All papers will be critically read by at least two reviewers who are selected for their competence in the subject matter of the paper. Acceptance of the paper will depend upon its scientific merit and suitability for the journal. A paper may be accepted in its original form or accepted subject to revision. The reviewers' (and editor's) suggestions will be conveyed to the author without identifying the reviewers and the author will have an opportunity for revision. If a manuscript returned to an author for revision is held longer than two months, or if revision is sufficiently extensive, the date of the receipt of the revised manuscript will be substituted for the initial date of receipt. Galley proofs for an accepted article will be sent to the corresponding author for correction. These should be returned to the respective editor within the stipulated time. The content of an article cannot be changed during galley proof reading. The journal is published in part with financial support from the Pakistan Society of Food Scientists and Technologists, Pakistan.
All types of contributed articles as well as reviews are peer-reviewed (3) in the Pakistan Journal of Food Sciences and at least two positive reviews will lead acceptance of paper.
Criteria for publication
To be published in PJFS, a manuscript should meet our general criteria: It must provide strong evidence for its conclusions. It must be of novelty and significance to the related field.
The review process
All submitted manuscripts are read by the editorial staff of journal however, to save time of authors and reviewers, only those papers deemed by editors to not meet criteria in terms of scientific quality as well as overall styles are rejected promptly without review. Manuscripts judged to be of potential interest to our audience are sent for formal review by three reviewers. The editors then make the first decision based on the reviewers’ comments as follows: Accept, with or without revisions; Request the authors to revise their manuscript to address specific comments before final decision is made; Reject.